Take some of these...lots of these...and wash them up, cut them up
Then, take a few of each of these and wash them and chop them up.
Stick them all in a pot like this and cook till tender...
Run them through your handy dandy Velox Tomato Press
Skins and seeds go out one place and the good stuff goes out another.
I run the seed/skin stuff through a second time, it gives you a little more thickness to your sauce.
Add some sugar, salt, and lemon juice and cook a little more then fill your jars and add them to the canner.
If all goes well, they all will seal and you get these to add to your shelves. Great for chili, vegetable soup, BBQ sauce...
As an added inspiration I thought I'd show you one last benefit to this whole process...
I really appreciate my dishwasher, gas stovetop, running water, air conditioner...all the things our foremothers did without and they HAD to do this or they wouldn't have much to eat in the winter.
Can you imagine having to wash and sterilize jars with no dishwasher or running water, having to keep a woodburning cookstove going in the middle of a hot summer with no air conditioning and probably not even a fan. And wearing a long dress on top of all that!
My grandmother told me of canning over 200 quarts of peaches every summer as a girl back during the depression. She came from a family of seven kids and her father died when she was 12 so times were especially hard for them.
We are so spoiled...
